A remembrance from the Gourmet House in Duluth. This restaurant
preceded the old Chinese Lantern on Superior St. Hans Freischle was
the owner and chef and a local Television personality. He served prime
rib Au Jus as his luncheon and supper speciality. Mary Dean coaxed this
procedure from him long ago.

Take drippings from beef roast. Skim off fat with baster, Add chop suey
sauce. Season to taste. If beef juice is scarce add a little beef extract.
Simple, but it works.

Today Johnny's Au Jus sauce is a better substitute for the beef extract.